Serious Eats: Recipes
Cook the Book: Tomato Frittata
When it comes to fruits and vegetables at the peak of their season, it's generally a good idea to take a less-is-more approach. Specifically with tomatoes, a salt sprinkle and olive oil drizzle are oftentimes all you really need. This Tomato Frittata from Amy Goldman's The Heirloom Tomato is a stripped-down version of a classic frittata recipe that incorporates fresh tomatoes and suspends them in the egg mixture so they retain their sweet, raw flavor and texture. Even though the frittata is seasoned with nothing more than salt, pepper, and a bit of garlic and onions, the final slices are packed with flavor.
Frittatas are a wonderful summer meal, particularly when left to cool to room temperature and served with some mayonnaise or garlicky aïoli. Add a simple mixed greens salad (even better with a few fresh tomatoes thrown in), a chilled glass of wine, and a slice or two of crusty baguette—it really doesn't get much better, fresher, or simpler.
As always with our Cook the Book feature, we have five (5) copies of The Heirloom Tomato to give away this week.